Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making
2018
Juodeikiene, G. | Zadeike, D. | Vidziunaite, I. | Bartkiene, E. | Bartkevics, V. | Pugajeva, I.
Cereal by-products represent abundant and low-cost resources of nutrients. The study is dedicated to the development of a rapid method for the treatment of corn grits to obtain value added ingredients for breadmaking. The infrared irradiation (IR) at 76°C and 90°C and vacuum microwave (VM) heating at 60°C have been applied for stabilization of corn grits. The corn grit particles were fractionated by size and it was found that the particle size fraction significantly (p<0.05) influenced the moisture and protein contents and the level of microbial population. The highest protein contents were found in particles around 0.5mm in diameter. Considerable reduction of microbial contamination by 5 log cycles, however, an increase in acrylamide formation in IR and VM corn grits up to 75.5% and 91.6%, respectively was detected. A medium strength relationship was found between protein content and acrylamide formation in heated samples (r=0.8537). Thermally stabilized protein-rich corn grits fractions were selected for wheat bread enrichment. Evidently, IR treatment was more effective to alter the physicochemical and functional properties of corn grits components. The bread of best quality and higher acceptability has been obtained by using IR heated rich in protein corn products compared to microwave heated.
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